by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 15756 times
A rich and creamy Mughlai specialty that is laden with cashews and khoya, Peshawari Paneer is best eaten with hot butter naans.
- Combine the cashewnuts, ginger, green chillies, mava and 2 cardamoms and blend to a fine paste in a mixer. Keep aside.
- Combine the oil, the remaining 1 cardamom, cloves and onion paste in a microwave-proof bowl and microwave on HIGH for 3 minutes, stirring once in between after 1½ minutes.
- Add the prepared paste, mix well and microwave on HIGH for 2 minutes.
- Add the white pepper powder, milk, sugar and salt and mix well. Add the paneer and microwave on HIGH for 1 minute.
- Add the cream and mix gently.
- Serve hot garnished with saffron and almonds.
Nutrient values per serving
|Vitamin A||329.2 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||-0.1 mg|
|Vitamin C||3.9 mg|
|Folic Acid||3.8 mcg|
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